Banana Blueberry Walnut Muffins (gluten & dairy free, vegan)

Muffins are a great snack to have around for a quick bite when you’re on-the-go or need a little fuel to get you through the morning or afternoon. These muffins are both moist & hearty with a nice crunch from the walnuts. They are sure to impress the whole household!

A word about ‘xanthan gum’: Xanthan gum is a powder added to gluten-free baking to provide a ‘gluten’ texture to the baked goods. However, many people’s digestive systems do not tolerate this gum well, because it is derived from corn and, well, it is ‘gummy’. So you may want to consider replacing this ingredient with egg, ground flax seed, or ground chia seed. Or, you can omit it in most cookie & muffin recipes and not really notice a different in the texture. But it is best to keep xanthan gum in your gluten-free pancake, cake & bread recipes whenever it is called for.

Substitution for xanthan gum:

1. If you want to add a little fluffiness to any gluten-free recipe, you can always add a whisked egg or two to the wet ingredients.

Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups.

Add melted coconut oil to dry ingredients and stir vigorously until there are several small clumps (it doesn't have to be perfect, it's just one way to avoid the melted coconut oil from clumping when colder ingredients are added).